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Most terrific and easy cobbler
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Posted: Sep/03/2008 11:19 AM PST
Here's my roomate's cobbler recipe. So easy, and the best cobbler I've ever eaten. In a normal 8x8 baking dish, melt one stick of butter. In a medium mixing bowl, mix 1 c self rising flour 1 c sugar 3/4 c milk pinch of salt pour the batter into the melted butter, but DON'T mix them up! Top with 2 cups well-drained fruit of your choice. Add some sugar to the fruit if it needs it. Bake at 350 for 45 minutes to an hour, or until it's set in the middle. That's it! It's chewy and crispy like candy around the edges, soft and fruity in the middle. It's best served warm with ice cream or whipped cream. |
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Posted: Sep/03/2008 1:02 PM PST
I am a big pig, when it comes to cobbler, blackberry being my favorite. I will try this recipe. John |
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Posted: Sep/03/2008 6:00 PM PST
I use the same recipe using a large (#2?) can of peaches. Sprinkle top with a mix of sugar and cinammon about 5 minutes before coming out. And I use reg. flour with 2 tsp baking powder instead of self rising. |
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Posted: Sep/03/2008 9:19 PM PST
Yeah, it works with fresh fruit, canned or frozen. You can add vanilla, cinnamon, nutmeg, whatever you like for the fruit you choose. A great foolproof recipe. |
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Posted: Sep/15/2008 5:20 PM PST
Thanks for GG roomie's super easy Cobbler recipe. I am intrigued and will try it soon. Here is an easy one for you.. I didn't invent it, it was part of a Bacardi Rum commercial for years and years. Comes out like a BABA AU RHUM without all the labor. Enjoy! Gimpy2 BACARDI RUM CAKE -1 Bundt pan, greased & floured -1 c. chopped pecans on bottom -4 eggs - ½ c. cold water - ½ c. Crisco oil - ½ c. *Bacardi rum -1 box yellow cake mix -1 box instant vanilla pudding -Preheat oven to 350 degrees. -In a bowl, beat eggs till pale & fluffy. Beat in water, oil & rum. -Stir the dry ingredients together till well blended. Beat these into the first mixture. -Spoon the resulting batter into the *Bundt pan. -Bake for about 1 hour, until touch springs back and cake starts to come away from the sides of the pan. Cool to room temperature then un-mould unto a large cake platter. FROSTING - ¼ lb. Butter - ¼ c. water -1 c. sugar - ½ c. rum In a small pot, bring the frosting ingredients to a boil. Simmer till all the sugar has dissolved into syrup. Pierce the cake all over with a thin skewer. Slowly drizzle the frosting all over the cake till all absorbed. Totally delicious, best while still warm. |
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